Bossam Inspired Korean Soy Glazed Pork Belly Wraps
For large family gatherings, I love making these Bossam Inspired Korean Soy Glazed Pork Belly Wraps. They’re easy to make, and super fun to eat – especially with family and friends. I made this for our family dinner for 5 people and it was a hit! Rich, fatty pork belly sandwiched between fresh lettuce and sour-spicy kimchi, this tasty Korean pork recipe will keep your dinner party lively. If you’re looking for tasty dish that is fun for all ages to eat, this Korean Pork Belly Wrap is the recipe.
Korean Pork Belly Wrap
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Pork Belly Wrap: The Perfect Family Gathering Meal
Bossam is a popular Korean dish of slowly boiled pork belly in a spiced broth with aromatics like onion, garlic, ginger, black pepper, and bay leaves. This twist on traditional bossam recipe uses a combination of steaming and boiling, resulting in a more tender and juicy pork belly with a hint of sweetness of apples and onions. The soy glaze adds a rich, savory finish, making this dish perfect for any gathering.
Because it’s a slower cooking process, this is typically a dish served hot or at room temperature, family-style for larger group gatherings, or special events. It’s a fun way to share a celebratory meal!
Creating Memories with Large Family Meals
I’ve hosted so many dinner parties this week! My mom, my sister, and my brother-in-law are coming over for dinner and I’m going to make something simple but yummy. We are craving Korean food, so tonight’s dinner is Bossam with kimchi and Marinated Short Ribs. There’s nothing more like family than sitting around the dinner table together, grilling meats and making lettuce wraps. I’m so happy and grateful that I’m able to host these dinners with my loved ones and create these memories together!
Korean Pork Belly Wrap Ingredients
Toppings For Bossam
- Perilla Leaves
- Lettuce
- Kimchi
- Cucumbers
- Pickled Radish
- ssamjang
How To Eat Korean Pork Belly Wraps
Korean Pork Belly Wraps are served as a do-it-yourself experience. The ingredients are served in front of you: sliced pork belly, lettuce, kimchi, and various toppings. All you have to do it make them into your own wraps. Each bite can be so unique, and everyone has their own combo for wrapping their pork belly bites. Here’s how I generally wrap my pork belly:
- Use a piece of lettuce, or layer a few perilla leaves as a base.
- Layer on any sauce you’d like to add.
- Add a slice or two of pork belly.
- Top with toppings like cucumbers, pickled radish, kimchi, etc.
- Wrap it up, and take a bite!
What To Do With Leftover Glazed Pork Belly
If you make a ton of pork belly, there’s actually a ton of ways to use up the leftovers. Chop up leftover pork belly for stir-fries, or reheat by pan-frying for 1 minute per side over medium-high heat. The glaze caramelizes beautifully during reheating! These pork belly go great inside sandwiches, or simply on top of hot white rice with some homemade kimchi.
Make these recipes extra tasty with Leftover Glazed Pork Belly
How To Make Soy Glazed Pork Belly Wrap
- Line your pan with sliced onion, apple, leek, green onion, garlic, and ginger.
- Place the pork belly skin-side down on the lined pan and season it with bay leaf, black pepper, and a splash of soju for extra flavor.
- Put the lid on and set the heat to low. Cook for 5 minutes.
- Turn the heat up to medium-low and cook for another 15 minutes.
- Flip the pork belly onto its side, cover, and cook on medium-low heat for another 20 minutes.
- Continue turning the pork belly and layering some veggies on top every 20 minutes, cooking for a total of 1 hour.
- Once the pork belly is tender, remove it and strain out the veggies.
- Season the remaining broth with soy sauce and honey.
- Add the pork belly back into the broth and simmer until it absorbs all the sauces.
- Slice pork belly and serve with kimchi, perilla leaves, and side dishes.
Check Out These Tasty Family Gathering Dishes!
Bossam Inspired Korean Soy Glazed Pork Belly Wraps
By Tiffy Cooks
Ingredients
Instructions
- Line your pan with sliced onion, apple, leek, green onion, garlic, and ginger.
- Place the pork belly skin-side down on the lined pan and season it with bay leaf, black pepper, and a splash of soju for extra flavor.
- Put the lid on and set the heat to low. Cook for 5 minutes.
- Turn the heat up to medium-low and cook for another 15 minutes.
- Flip the pork belly onto its side, cover, and cook on medium-low heat for another 20 minutes.
- Continue turning the pork belly and layering some veggies on top every 20 minutes, cooking for a total of 1 hour.
- Once the pork belly is tender, remove it and strain out the veggies.
- Season the remaining broth with soy sauce and honey.
- Add the pork belly back into the broth and simmer until it absorbs all the sauces.
- Slice pork belly and serve with kimchi, perilla leaves, and side dishes.
Notes
- Perilla Leaves
- Lettuce
- Kimchi
- Cucumbers
- Pickled Radish
- ssamjang
Do you add any water to the pot after step 1? I’m making this tomorrow!
Hi Tina, the fruits and veggies should release plenty of moisture, plus there’s the soju for some liquid at the bottom. So, there should be no added water in this step!
Tiffy